Preparation:
Cut off the leaves on the kohlrabi. Trim off the bottom of the bulb slightly. Cut into 2 inch cubes if strong enough. (If cannot cut it-boil entire bulb and then chop later). Put kohlrabi in water and boil for 20-30 min until soft. Sautee chopped onions and garlic in olive oil until softened. Chop cooked kohlrabi into small bite-sized chunks, then add to the pan. Add sea salt, pepper, paprika to taste. Sautee until slightly browned. Serve warm.

Alternative- Kohlrabi mash:
After kohrabi and onion/garlic mixture is sauteed, put in blender and puree with 1/4 cup unsweetened almond milk or coconut milk. Serve as a side dish.

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I am a chiropractor who is dedicated to helping others live healthier, happier lives. I earned by B.S. from Wake Forest University and Doctor of Chiropractic degree from Palmer College of Chiropractic in Davenport, IA. I also earned my Pediatric Certification from the International Chiropractic Pediatrics Association. In addition, I completed Advanced Clinical Training Certification in Nutrition Response Testing.
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